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Easy Crockpot Chicken Tacos Recipe with Zesty Corn Salsa for Perfect Taco Night

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This easy crockpot chicken tacos recipe features tender slow-cooked chicken paired with a bright and zesty corn salsa, perfect for a flavorful and fuss-free taco night.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup finely diced red onion
  • 1 small jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Small corn or flour tortillas
  • Optional: shredded cheese, sliced avocado, sour cream, or hot sauce

Instructions

  1. Pat the chicken dry with paper towels.
  2. Mix cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.
  3. Rub the spice mix evenly all over the chicken breasts or thighs.
  4. Place the seasoned chicken in the crockpot.
  5. Pour the chicken broth around (not over) the chicken and drizzle olive oil on top.
  6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and shreddable.
  7. While the chicken cooks, combine corn, cherry tomatoes, red onion, jalapeño, and cilantro in a bowl.
  8. Add lime juice, olive oil, salt, and pepper to the salsa and stir gently. Refrigerate until serving.
  9. Remove chicken from crockpot and shred using two forks or tongs.
  10. Return shredded chicken to crockpot and stir in fresh lime juice.
  11. Warm tortillas in a dry skillet or wrapped in foil in the oven until soft and pliable.
  12. Assemble tacos by spooning shredded chicken onto tortillas and topping with zesty corn salsa and desired toppings.

Notes

Use fresh corn when in season for best flavor; frozen corn works well too. For gluten-free, use corn tortillas and check spices for additives. A splash of white vinegar can substitute lime juice if needed. Add a dollop of plain Greek yogurt for extra creaminess. Avoid opening the crockpot lid frequently to maintain heat. Shred chicken while warm for best texture. Salsa tastes best if made at least 30 minutes ahead to let flavors meld.

Nutrition

Keywords: crockpot chicken tacos, slow cooker tacos, easy chicken tacos, zesty corn salsa, taco night, slow cooked chicken, healthy tacos

Find it online: https://yumnode.com/easy-crockpot-chicken-tacos-recipe-with-zesty-corn-salsa-for-perfect-taco-night/